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Homemade Apple Butter BBQ Pulled Chicken Sandwiches food shot
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Apple Butter BBQ Pulled Chicken Sandwiches

These Apple Butter BBQ Pulled Chicken Sandwiches combine sweet, tangy, and smoky flavors with a fresh coleslaw crunch for an irresistible meal.
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Apple Butter, BBQ, Easy, Pulled Chicken, Sandwich, Slow Cooker
Servings: 4 servings

Ingredients

  • 2 pounds chicken breasts lean and tender, perfect for shredding
  • 1 cup apple butter the star ingredient adding natural sweetness
  • 1 cup barbecue sauce choose your favorite brand or homemade
  • 1 tablespoon apple cider vinegar for brightness and a little zing
  • 1 teaspoon garlic powder for savory depth
  • 1 teaspoon onion powder enhances overall flavor
  • 0.5 teaspoon black pepper a mild heat element
  • 0.5 teaspoon salt balances the tastes
  • 4 whole grain sandwich rolls hearty and wholesome
  • 1 cup coleslaw mix shredded cabbage and carrots for crunch
  • 0.25 cup mayonnaise creamy base for the coleslaw
  • 1 tablespoon apple cider vinegar for coleslaw, adds acidity
  • 1 teaspoon sugar for coleslaw, balances the vinegar’s tartness

Instructions

  • In a medium bowl, combine the apple butter, barbecue sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and salt. Stir until smooth and well blended.
  • Place the chicken breasts in the slow cooker. Pour the prepared sauce over the chicken, making sure each piece is coated evenly. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
  • Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker, mixing it well with the remaining sauce to soak up all the flavors.
  • In a separate bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Toss until the slaw is evenly coated. Adjust seasoning to taste, adding more sugar or vinegar if needed.
  • Split the whole grain rolls and toast lightly if desired. Pile the pulled chicken generously onto the bottom half of each roll, then top with a heap of the fresh coleslaw. Place the top half of the roll on and press gently.
  • Serve immediately with your favorite sides.

Equipment

  • Slow cooker or Instant Pot
  • Mixing Bowls
  • Forks or meat shredder
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula or Spoon

Notes

  • Use a slow cooker or Instant Pot to achieve tender, juicy pulled chicken effortlessly.
  • Toast sandwich rolls lightly to prevent sogginess from the sauce and coleslaw.
  • Store leftover pulled chicken separately from coleslaw to maintain freshness and texture.